Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Apricot Jam Fool with Almond and Rosemary Crisp

Step 1: Preheat oven to 180C.

Step 2: To make the almond crisp, place the Verjuice, brown sugar, almonds and rosemary in a bowl and toss to combine.

Step 3: Spread the almond mixture evenly on a baking tray lined with baking paper.

Step 4: Bake for 9 minutes then rotate the tray and cook for another 9 minutes, watching to make sure the sugar does not burn.

Step 5: Remove from the oven and set aside to cool, then break into shards.

Step 6: Place the thickened cream into a mixing bowl and whisk until a soft peak. Fold through the mascarpone until combined.

Step 7: To serve place ½ the cream mixture into the serving glasses then add ½ of the jam.

Step 8: Repeat the layers finishing with apricot jam on the top.

Step 9: Place shards of the almond and rosemary crisp on top along with rosemary to garnish

Ingredients

  1. 157ml 2/3 cup mascarpone
  2. 250ml 1 cup thickened cream
  3. 125ml 1/2 cup Apricot Jam

Almond and Rosemary Crisp

  1. 1/3 cup brown sugar
  2. 250ml 1 cup flaked almonds
  3. 1 tspn rosemary finely chopped

Apricot Jam Fool with Almond and Rosemary Crisp appears in

Add to your favourites
Your basket Your basket   Check out